Musti Suktinukai (Lithuanian Beef Rolls)

Ingredients:

20g dried mushroom (porcini for preference)
2 tbsp butter
300g onions, finely chopped
250g button mushrooms, chopped
30g fresh rye breadcrumbs
1⁄2 tsp salt
1⁄2 tsp freshly-ground black pepper
675g sandwich steaks or round steaks (four slices)
freshly ground pepper
salt
45g flour
1 tbsp butter
1 tbsp vegetable oil
125ml beef or chicken stock (possibly a little more)
1 bay leaf
125ml sour cream (optional)
salt and freshly-ground black pepper, to taste

Method:

Brush the mushrooms then rinse and p°at dry. Transfer to a bowl, cover with boiling water then set aside to stand and infuse for at least four hours (preferably over-night).

When ready to cook, pre-heat your oven to 175°C.

Remove the soaked mushrooms from their soaking liquid with a slotted spoon. Chop the mushrooms finely and set aside. Strain the soaking liquid (easiest if you pass through a coffee filter) and set aside.

Place a large frying pan over medium-high heat. Once hot add the butter and use to fry together the onions and both types of mushrooms until the liquid released from the mushrooms has almost completely evaporated away (about 10–12 minutes).

Transfer the contents of the pan then mix in the breadcrumbs, salt and black pepper. Mix well to combine then store in the refrigerator until needed.

Take the first slice of beef and arrange on your work surface. Season lightly with salt and black pepper then cut in half into two roughly equal rectangular pieces. Take the first piece of meat then place a tablespoonful of the filling at one end, and roll it up, tucking in the sides. Use toothpicks to secure the packet closed. Repeat this process with the remaining beef slices and stuffing.

Heat the remaining butter and oil in a large frying pan over medium-high heat. Dredge the shaped beef rolls in flour, shaking off any excess. Once the oil and butter blend is foaming add the meat and fry until browned all over. Once they are nicely browned transfer to an oven-proof casserole (Dutch oven), arranging them in a single layer.

Reduce the heat to medium low then add the chicken stock and use to deglaze the pan, making sure you scrape up any bits from the base of the pan. Measure out about 120ml of the mushroom soaking liquid then add this to the chicken stock in the frying pan.

Bring just to a boil, reduce to a simmer and cook for a couple of minutes then pour over the meat in the casserole dish. Nestle in the bayleaf, cover with the lid and place in the centre of your pre-heated oven. Cook for about 45 minutes, or until the beef rolls can be easily pierced with the point of a knife.

Remove the beef rolls and transfer to a warmed plate. Take out the toothpicks.

Skim any surface fat from the liquid in the casserole. At this point you can enrich the gravy by whisking in 125ml of sour cream. Pour the gravy into a jug or sauce boat and serve to accompany the beef rolls.